Low-Residue Diet

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Low-Residue Diet

Question:

What is a "low residue" diet? Why would this be advised? What foods are included in this diet and what foods should I avoid?

Answer:

A low residue diet leaves fewer solids for the bowels to pass out after digestion. Typically, a low residue diet is made up of foods that are relatively easy to digest. You can think of them as being gentle to the insides of the intestines.

Doctors advise low residue diets for people who have an active infection or inflammation of the bowel, or some blockage. Examples include acute diverticulitis and partial bowel obstruction. However, low residue diets should be considered temporary. Once the intestinal problem is better, whole grains and fiber should be slowly added to return to a well-balanced, healthy diet.

Low-residue foods include refined grains like white bread and white rice, soft fruits like bananas or canned peaches, soft, well-cooked vegetables such as carrots, and tender meats without cartilage or hard spices.

A good protein source for a person on a low residue diet is poached salmon.

Fibrous and tough foods are restricted. Dairy products are limited to two servings per day because they leave behind solids. Nuts, seeds and foods with tough skins, such as apples and corn, are fibrous foods and are avoided on this diet. Another food to be avoided is sausage, which often contains bits of cartilage and spices such as peppercorn.

Kathy McManus, M.S., R.D is the director of the department of nutrition at Brigham and Women's Hospital and an investigator on the Pounds Lost Trial, a 5 year NIH funded obesity study. She graduated with a Bachelor of Science from Simmons College, completed her Dietetic Internship at Brigham and Women Hospital, and received a Master of Science degree in nutrition from Framingham State College.

Last updated:	July 20, 2009